Bratwurst & Cabbage Pockets
FANtastic!. My family loves this recipe so much that is has become a part of my regular repertoire. I had a German Grandma who made Cabbage Biscuits from scratch â baked the meat, made the dough from scratch, used the grinder to make a hash of the fillingâ¦ I get tired just thinking about it. This cheater version is delicious and something that Iâm able to make in an afternoon. I am still trying to figure out how to make the pockets like Grandmaâs so they are uniform. She would fold a square rather than the crescent shape. I recommend straining the filling (if you get too much liquid from the cabbage) before adding to the dough. I have also tried this with the frozen dinner roll dough â slightly sweeter, but easy to portion. Just roll out one ball of dough and stuff to your heartâs content! Youâll want to keep a glass of water close to seal your seams, and an egg wash makes the dough pretty and shiny! Grandma Ritter, I hope you can forgive me!! — Cathy
- 10 (19 ounces) JOHNSONVILLE® Brats , casings removed* (*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.)
- 3 pounds green cabbage, 1/4-inch sliced and cooked
- 1-1/4 pounds onion, sliced and cooked
- 3 teaspoons black pepper
- 2 teaspoon salt
- 2 loaves (1 pound each) frozen white bread dough, thawed and proofed
- Place sausage in skillet and cook until heated through, drain.
- Combine cooked bratwurst, cabbage, onion and seasoning and blend well.
- Roll bread dough until it is 36 inches long and 8 inches wide, place 1/2 cup of filling every 6 inches.
- Brush water on edges of dough and in between filling to help with sealing of product.
- Pull dough over the top of filling and crimp down edges with a fork and cut apart. Product should be in the shape of a half moon.
- Bake at 350ºF for 12 to 15 minutes or until golden brown.